TravelTalkOnline Forums Travel and Vacation Forums British Virgin Islands Quick food question

I overestimated the amount of foods we would use for our land- based trip - I had brought BBQ sauces, rices, tomato sauces etc since I was checking a bag (anyway). I was going to just pack up the unopened remaining food and bring it back home No perishables. Will I run into any issues going thru customs at the airport"? If so I will just leave it here but if its no problem I may as well bring it home to my college boys.

Thank you

I brought food back home thru STT our last trip. Things like oatmeal packs, rum cake, liquor, coffee etc. My understanding has always been as long as it isn't fruit or veggies you should be fine. I brought bacon and pork sausage through (into BVI) last time too and I was seeing signs for swine flu everywhere but nobody flagged my bag. Guess I needed to have the whole hog.

I think staples are fine to bring back but don't make the mistake I did with bringing any beef or pork products back into the United States. Customs was not happy to find those and I was lucky to avoid a fine. Of course I was also not happy to find out later that chicken was fine to bring back so they left that in my cooler that I didn't bother to look in until a few days after we got back.

I always understood that ANY kind of meat was not allowed to be brought into the US.

I say leave it for the folks who clean the place..My neighbours and I swap perishables when we leave.Nice to find a care package on your doorstep..pay it forward.

Thanks. We are leaving a TON for her. We love her and she’s walking away with a full bar. Cases of beer All the condiments etc. She will need a big car when leaving tomorrow. Allllll good.

I was surprised we were able to bring meats into the BVI, especially the pork. I have never needed to learn the rules coming home since there is never anything left. We usually leave alot of alcohol behind too.

You need to work on that!!!!!

That is alcohol abuse!

I still have a bottle of Bomba's "special rum" that was used to make Bomba Punch in my liquor cabinet...

I served behind the bar at Bomba's a few times when he had to take "a rest". Those bottles of "Special Rum" were amazing..about a quarter of the bottle was filled with mushrooms and the strength of the "dose" you got in your rum depended on how long the"ingredients" had been marinating! Really funny..and I would warn folks that I had no idea the strength of the punch they were getting..

Has anyone else picked up this tradition?